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About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

green bean salad

Green beans are a much-maligned vegetable, due to their chronic mistreatment at the hands of cooks who love to over boil. Give them a quick three minutes in hot water so that they retain their crunch. Our harissa spuds are a great breakfast, lunch and supper; they’re so simple and vibrant.

Radish and Green Bean Salad


Serves 2

Prep Time: 10 minutes

Cooking Time: 3 minutes


300g green beans

2 radish

3 tablespoons of olive oil

1 tablespoons of red wine vinegar

1 tablespoons of honey

Half a teaspoon Dijon mustard

50g feta cheese



  1. Top and tail the green beans. Place in a saucepan of boiling water and bubble for 3 minutes. Drain and place in iced water, so that they retain their bright green colour while you assemble the other ingredients.
  1. Finely slice the radish. Make addressing by mixing together the olive oil, red wine vinegar, honey and Dijon.
  1. Divide the green beans and slices of radish through two bowls. Crumble the feta cheese over each salad and drizzle with dressing. Add a pinch of salt and pepper and serve.


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